Lemony Arugula Orzo with Black Pepper and Pecorino
This simple orzo salad shines when made with fresh, high-quality ingredients. Perfect for weeknight meals or last-minute gatherings, this dish is also versatile for any season and can accompany whatever ingredients you have on hand, from jarred olives and tinned anchovies to sautéed asparagus and fresh herbs such as mint or basil.
Ingredients
- 2 cups (14 oz./440 g) orzo, cooked, drained and mostly cooled
- 1/2 cup (4 fl. oz./125 ml) good-quality extra-virgin olive oil, plus more for finishing
- 1 garlic clove, grated
- Zest and juice of 2 lemons
- 5 oz. (155 g) baby arugula, roughly chopped, plus more whole leaves for garnish
- 1 cup (1 oz./30 g) loosely packed basil leaves, minced
- 2 oz. (60 g) pecorino cheese, freshly grated, plus more for garnish
- Kosher salt and freshly ground pepper
Directions
In a large bowl, combine the orzo, olive oil, garlic, lemon zest and juice. Season with salt and pepper, then fold in the arugula, basil and pecorino. Garnish with the whole arugula leaves, pecorino and pepper. Finish with a drizzle of olive oil and serve. Serves 6.
Williams Sonoma Test Kitchen